The perception of any given added ice cream flavoring is influenced, for good or bad, by appearance, aroma, acidity, taste (sweet, salty, bitter, sour), texture (smooth, creamy, rich) and temperature, including appropriate temperature-related chemistries of any given flavor.

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.

This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating "clean-label" ice creams and related products.

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)